Apparatus for sugar-coating confectionery.



Patented Sept. l8, I900.

w 1.. WHITE. APPARATUS FOR SUGAR COATING CONFECTION ERY.

(Application filed Apr. 80, 1900.)

3 Sheets-Sheet I.

(No Model.)

YCnZor- Patented Sept. l8, I900. w. L. WHITE.

3 Sheets-Sheet 2.

APPARATUS FOR SUGAR COATING CDNFEGTIONERY. (Application filed Apr. 30, 1900.) (No Model.)

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No. 658,l68. Patented Sept. is, 1900-.

. W. L. WHITE.

APPARATUS FOR SUGAR COATING CONFECTIONERY. (Application filed Apr. 80, 19 00.) (No Model.) [05 a Sheets-Sheet 3.

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I Em fn vanlor has to be transferred by hand to the different .hands or operators.

UNITED STATES PATENT OF I E.

WILLIAM LAMBERT WHITE, or HEDON, ENGLAND. Y

APPARATUS FOR SUGAR-COATINGCONFECTIONERY,

SPECIFICATION forming part of Letters Patent No. 658,168, dated September 18, 1900. 1

Application filed April 30, 1900- To all whom it may concern:

Be it known that I, WILLIAM LAMBERT WHITE, a subject of the Queen of Great Britain, residing at Hedon, near Hull, in the county of York, England, have invented new and useful Improvements in Apparatus for Orystallizing Gums, Fondants, and Sweets of a Like Nature, ofwhich the following is a specification.

This invention relates to the crystallizing of fondan'ts, gu ms, and sweets of a like nature which require a coating of sugar upon them.

In the system at present in vogue for crystallizing sweets the sugar is boiled with water in an ordinary vat until it becomes a syrup and is then run or ladled into a number of tanks or other receptacles to cool, as to obtain the most satisfactory results it must only be run onto the goods to be crystallized when in a cold or almost cold state. When the syrup has cooled sufficiently, it is transferred, as a rule, by ladling into the dishes which contain the sweets, the dishes most generally in use being similar to the ordinary domestic dripping-tin, but being sometimes provided with a spout or other suitable outlet which is kept corked or closed until it is required to run off the superfluous syrup. It will therefore be seen that the above process entails a considerable amount of manual laoor, as during the various stages the syrup utensils, and the handling of the dishes where large quantities of sweets are made necessitates the employment ofa large number of The object of my invention is to construct or provide a plant which will perform the whole crystallizing operation with very little attention, one person being able to attend to one or several sets of plant.

Figure 1 represents a front view of my improved apparatus for crystallizing sweetmeats. Fig. 2 represents a side View, and Fig. 3 is a plan view. Figs. eand 5 represent a side view and plan view, respectively, of one kind of basket or container which I employ for holding the sweetmeats to be crystallized.

For the purpose of my invention I employ a large cooking and cooling vat or pan A, provided with means for heating it, such as acoil B, and also having internal stirrers 0,

serial No. 14,899. (No model.) g

Fig. 1, operated by meausof bevel-gearing D or other suitable device. nected to a steam-pipe E for supplying steam'. Also such coil may be connected, if desired, to a water-pipe for supplying. cold water, so

that such cooking-pan may be employed not; only for cooking the syrup, but for cooling itafter it is sufficiently cooked. In place: of

The coil B iscone employing the cooking-pan as a cooler also a separate vessel F may be employed for that purpose, such cooling vessel being provided with a coil G, connected to a cold-Water-supply pipe H. The said cooling vessel is preferably elevated on a stand F to allow of its contents when sufficiently cold being run off through an outlet-pipe I, provided with a suitable cock or cocks J, into another vessel or vessels K, which I call syrup-baths, and underneath each syrup-bath K or in any other suitable position I place a collecting-tank L,

the syrup-bath K being provided with a draw- 0E cock V. v

I employ a pump M of anysuitable construction. This pump M has pipe connections N N to the cooking-pan A and the collect-ing-t ank L, respectively. 7 These pipe connections N N are for drawing from suchtanks. Also the pump has supply-pipes O O to the cooking and cooling tanks for pumping the syrup into those tanks, and a discharge-pipe P, Fig. 1, may be employed for conveying the used syrup from any one of the vessels to any desired part of the building. The supply-pipes O 0 may be connected to the pump-pipe and operated by means of a two, three, or four way valve or cook R, or

they may each be provided with a separate cock. The pump draws the liquid from the vessel L through the pipe N and delivers'it into the vessel A. The pump alsodraws the liquid from the vessel A throughthe pipe N and delivers it into the vessel F. When'the cooling as well as the cooking is efiiected in the vessel A, the vessel F serves as a reservoir for the cool syrup. 1

Each tank may be provided with a steamjet S for steaming-out purposes, thus allowing for the removal of any syrup which may have solidified, and so adhered to the sides of such tanks. Also if desired, each pipe and cook may be provided with a small steam-jet T for a like purpose, such jets and steamioo pipes being connected in the most suitable manner to the stea|n-supply pipe S. The said stand F supports the tanks F, K, and L at the required elevations with respect to each other.

The operation of crystallizing is as follows:

The sugar is put into the cooking-pan, which is heated by means of steam supplied in any suitable manner. After the sugar is heated to the desired temperature the supply of steam is cut off, and if the pan is used also as a cooling vessel cold water is introduced into the coil or the like and cools the contents of the pan. If used as a cooking vessel alone, which I prefer, the syrup is pumped out of such cooking-pan into the cooling vessel and the cold water run through the coil in such vessel, the water in its passage through the coil quickly cooling the contents of the vessel. When the cooking-pan is employed also as a cooling'vessel, it is elevated to the position of the pan F, which is dispensed with.

The baskets containing the sweets are placed in the syrup bath or baths and when the syrup in the cooler is sufficiently cool the required quantity is run into the bath or baths to cover the baskets contained therein. Af-

ter the baskets and their contents have been submerged for the required time the syrup is run off through the outlet-cock into the collecting-tank, whence it can be raised by means of the pump to the cooking-pan again or to other pans in connection with other sets of plant, and the operation is continued, as before described. The syrup after being reused until too weak or "unsatisfactory for crystallizing purposes is pumped away to any part of the building to be used for any other purpose for which it would answer.

What I claim as the invention, and desire to secure by Letters Patent, is-

The combination, with a pan syrup, of a syrup-bath K arranged at a lower level than the pan F, baskets fol-holding the articles to be coated in the bath K, a collecting-tank L arranged atalower level than the syrup-bath K, valved pipe connections between the pan F, bath K and tank L whereby the syrup is run from one vessel to an= other by gravity, and means for supporting the said pan, bath and tank at dilferent elevations, substantially asset forth.

In testimony whereof I affix my signature in the presence of two witnesses.

WILLIAM LAMBERT WHITE. Witnesses:

LOUIS EDGAR KIPPOX, FRED HAROLD RHODES.

F for cool 

